Authentic Italian Easter Grain Pie Recipe

Ingredients

• 5 cups water
• 0.5 cup whole wheat berries
• 6 eggs eggs
• 1 cup white sugar
• 1.5 pounds ricotta cheese
• 1 (8 ounce) package mixed candied fruit
• 2 teaspoons grated orange zest
• 1 teaspoon grated lemon zest
• 1 teaspoon vanilla extract
• 0.5 teaspoon ground cinnamon
• 1 tablespoon unsalted butter
• 1 teaspoon salt
• 2 pastries for 9-inch lattice-top pies
• 2 tablespoons confectioners' sugar for dusting

Instructions

1. In a large saucepan, bring water to a boil over medium-low heat. Add the wheat berries and cook for 40 minutes until tender.
2. In a large bowl, use an electric mixer to beat the eggs. Gradually add 1 cup of sugar and continue mixing. Incorporate the ricotta cheese, candied fruit, orange zest, lemon zest, vanilla extract, and cinnamon until well combined.
3. Once the wheat berries are cooked, drain them in a colander and rinse with warm water. In a separate small bowl, combine 3/4 cup of the cooked wheat with butter and salt. Stir until the butter is melted. Add this mixture to the ricotta mixture along with the remaining cooked wheat berries and combine thoroughly.
4. Preheat your oven to 375 degrees F (190 degrees C) to prepare for baking.
5. Line two 9-inch pie pans with your favorite pie pastry. Cut the remaining pastry into 1/2-inch wide strips to create the lattice tops for the pies. Spoon half of the filling into each pie pan. Arrange the pastry strips over the filling in a lattice pattern, then crimp the edges to seal.
6. Bake in the preheated oven for approximately 45 minutes, or until the crust turns a beautiful golden brown. Remove from the oven and sprinkle each pie with 1 tablespoon of sugar. Allow the pies to cool completely at room temperature, then chill overnight in the refrigerator before serving for the best flavor and texture.

Nutrition

• Calories: 454 kcal
• Fat Content: 23 g
• Fiber Content: 2 g
• Sugar Content: 14 g
• Sodium Content: 441 mg
• Protein Content: 11 g
• Cholesterol Content: 92 mg
• Carbohydrate Content: 52 g
• Saturated Fat Content: 8 g
• Unsaturated Fat Content: 0 g